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Articles

Research progress on softening of jujube fruit

Article number
1350_15
Pages
127 – 132
Language
English
Abstract
Fresh jujube is rich in nutrients and has a good taste, which is favored by consumers.
However, fresh jujubes are easily softened, rotten and deteriorated after harvesting, and the centralized listing will cause great losses.
Therefore, extending the shelf life of fresh jujube has become a key issue in the development of jujube industrialization.
Softening refers to a series of physiological and biochemical changes in fruit from ripening to senescence.
This paper reviews the research progress of fresh jujube softening, including the characteristics of physiological changes after fruit harvest, changes of endogenous hormone content in fresh jujube, changes in the activity of major hydrolases, antioxidant capacity and the cultivar, maturity and environmental conditions factors that affect the softening process of fresh jujube to provide theoretical reference for the study of fresh jujube fruit storage softening.

Publication
V International Jujube Symposium
Authors
Y.Y. Liu, X.J. Zheng, M.J. Liu, Z.H. Zhao
Keywords
fresh jujube, soften, storage
Full text
https://doi.org/10.17660/ActaHortic.2022.1350.15
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Y. Yuan | Z.G. Liu | C. Feng | M.J. Liu
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X.R. Meng | Y. Zhang | M.J. Liu | J. Zhao
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J.S. Bal
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S. Wu | Y. Sun | W. Wei | F.J. Zhi | Y.L. Jia
I. Stoli | F. Stănică | M.J. Liu | A.C. Asănică | G.A. Peticilă
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